Hostaria 900
Ingredients and quantities

Quantities for 4 people:

  • 500g fresh tagliatelle
  • 500g shoulder of Mora Romagnola
  • 1 slice Mora Romagnola pancetta
  • 4 shallots
  • 2 ladlefuls vegetable stock
  • 3tbsp extra-virgin olive oil
  • salt and pepper 
  • dry white wine (Albana DOCG)
  • 2tbsp tomato concentrate

Tagliatelle with Mora Romagnola meat sauce

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

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Preparation method:

Finely chop the shallots, place in a saucepan with the olive oil and fry over a lively heat until golden brown. Mince the meat and pancetta and add to the saucepan, mixing occasionally. Once the meat has browned, add the wine, salt and pepper. Mix well, then add the tomato concentrate and stock. Cook over a low heat for about 1 hour (adding more stock if it dries). Cook the tagliatelle in plenty of boiling salted water. Place two tablespoons of meat sauce in a large frying pan. Drain the pasta when still al dente, add to the frying pan and toss. Divide into 4 dishes, adding a tablespoon of meat sauce and a sprinkling of Parmigiano Reggiano cheese to each one.

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